Place the poblano peppers on the Blackstone griddle, cover, and roast until the skins are charred and the flesh is tender. Remove, peel, discard the seeds, and cut into strips.
On the griddle, cook the chorizo until browned and fully cooked. Add the diced onion and sauté until softened. Season with Hatch Chile & Cheddar Seasoning.
Add the chopped poblano strips to the chorizo and onion mixture, stirring to combine.
Sprinkle the shredded cheese evenly over the top and let it melt until bubbly and gooey.
For extra flavor, spoon a little more cooked chorizo over the top.
2 cups shredded cheese (cheddar, Oaxaca, or mozzarella blend)
1 tbsp Blackstone Hatch Chile & Cheddar Seasoning
Flour tortillas (for serving)
Directions
Place the poblano peppers on the Blackstone griddle, cover, and roast until the skins are charred and the flesh is tender. Remove, peel, discard the seeds, and cut into strips.
On the griddle, cook the chorizo until browned and fully cooked. Add the diced onion and sauté until softened. Season with Hatch Chile & Cheddar Seasoning.
Add the chopped poblano strips to the chorizo and onion mixture, stirring to combine.
Sprinkle the shredded cheese evenly over the top and let it melt until bubbly and gooey.
For extra flavor, spoon a little more cooked chorizo over the top.
Search
